I love you so much Martha Stewart I have been watching your videos following you up daily on all social media wish I can meet with you or even talk to you on a private
Someone asked below how to unmold the Ile flottante and I answered in the question stream as well: Martha’s team should have responded to this or included it in the recipe. Fantastic recipe, though. Here is what I did: Let the meringue cool out of the oven in the water bath in the pot for 10 minutes. Remove the mold from the water and cool on a wire rack until the meringue settles down and pulls away from the sides of the bundt pan a bit. I waited about 25 minutes. Place your serving plate on top of the mold and flip. It will release within about 15 seconds. Cool the meringue and then set it in the fridge if it is hours before serving. I would cut down the added water to 1/4 cup for the caramel and cook it to at least 240° and cool it considerably,or it just slips down the sides of your meringue.
with the Ile Flotant you can prepare the caramel as if for flan, pour it in the bottom of the mold and wait until it’s cool to put the beaten egg whites on top as if were flan. when un molding it will have the caramel sauce already done.
The "île flottante" recipe, it is called "Pudim Molotof" in Portugal, where it is a very popular desert. The french meringue (30 g of sugar for each egg white) should bake in a bain marie in the oven for only a minute for each egg white used, then turn off the oven and let it sit there for an hour or so before taking it out of the oven. Here, we make a dry caramel and line the baking pan with it, so the molotof comes out cleanly, no need for oil and to make a caramel syrup separately. But if you use a bundt pan, the caramel will puddle in the bottom, so use a simpler ring-shaped pan, one with a flat bottom. Unmold the molotof warm, before the caramel sets too much. Here in Portugal we like to serve it chilled, topped with "doce de ovos" (a thick sauce made with the egg yolks and sugar syrup) and with chopped toasted almonds. Delicious!
From Down-under, where we know a thing or two about a pav, don't spread the pavlova out. Just pile it high. You're not making a meringue and you don't want it dry in he middle. Ideally it should have a marshmallow texture. And the easiest way to achieve this is by not spreading the mixture out. It will spread as it cooks anyway,
I've always loved watching Martha Stewart shows, way back in early 1990's. Such a talented woman, as well as one of the original creators of the "vocal fry" voice, long before Kim Kardashian.
Martha’s team should have responded to this or included it in the recipe. Fantastic recipe, though. Here is what I did: Let the meringue cool out of the oven in the steaming pot for 10 minutes. Remove the mold from the water and cool on a wire rack until the meringue settles down and pulls away from the sides of the bundt pan a bit. I waited about 25 minutes. Place your serving plate on top of the mold and flip. It will release within about 15 seconds. Cool the meringue and then set it in the fridge if it is hours before serving. I would cut down the added water to 1/4 cup for the caramel and cook it to at least 240° and cool it considerably,or it just slips down the sides of your meringue.
Isn't lemon meringue your favorite ? I could of sworn you said that it was but I could be wrong. 🍋 Ps. I have a perfume called Pavlova it smells divine. I want to try the dessert for my 51st bday on 9/30
Ms Martha I know you use your farm grown fresh eggs 🥚, but can we use the carton of egg whites sold in the grocery store and still have a beautiful pavlova?
